By Hana Medina
FOR GENERATIONS, MANY a tantrum
has been thrown at the dinner table over
Brussels sprouts. Either you love them or you
hate them, but, regardless, you are not leaving
the table until you finish them.
I didn’t try Brussels sprouts until well into
my adulthood, but that’s when I discovered
that these intimidating little balls of green
were actually pretty delicious. How could
Brussels sprouts be the root of so many mealtime horror stories?
Poor preparation is a likely cause (spoiler
alert: Don’t boil them). Armed with the right
techniques and seasonings (or, if all else fails,
cheese and bacon), I’m convinced that you can
convert even the biggest Brussels sprouts haters.
Pick and store
When picking your Brussels sprouts
(which really do hail from Brussels, Belgium),
look for those that are bright green and firm.
Slight discoloration on the stem is OK, but the
stem should not be very dark, according to
Katie Harreld, sales and Brussels sprouts
commodity manager at Ippolito International,
a Costco supplier. Browning leaves are a sign
that the sprouts are losing their freshness.
Store them in a plastic or paper bag in your
refrigerator’s crisping drawer. Harreld also
recommends storing the Brussels sprouts at
33 degrees, which can allow them to last at
least three weeks.
Does a body good
Brussels sprouts are good sources of fiber
and folate, high in vitamins K and C, low in
sodium and free of saturated fat and choles-
terol. If you need a bigger incentive to plate
this cabbage relative, many medical studies
have shown the vegetable is a cancer fighter.
The American Institute for Cancer Research
says that Brussels sprouts can “help our bod-
ies detoxify undesirable compounds, possibly
stopping cancer before it starts.”
Some Brussels sprouts are sold on the stalk
on which they grow (Costco’s are trimmed).
Cut the sprouts from the stalk, if applicable.
Then rinse them thoroughly and cut off the
white stems on the base of each sprout, taking
care not to cut through all of the leaves. Peel off
a few outer leaves, especially if any have brown
spots. Now they are ready for any recipe.
Grilling, roasting or steaming the sprouts
brings out a sweet, mild flavor and also retains
many of the vegetable’s healthful properties.
Harreld says that heavily boiling the sprouts can
make them mushy and bland (possibly the reason they top the “most-hated” list for some) and
destroys most of their nutritional value. C
The Costco Connection
Brussels sprouts are available in most Costco
Roasted Brussels Sprouts
A favorite and common Brussels sprout preparation is simply roasting them.
1 pound Brussels sprouts
2 tablespoons olive oil
Sea salt and pepper to taste
Preheat oven to 400 F. After preparing the
sprouts (see “Prep techniques”), chop them
in half lengthwise. Place the sprouts, halved
side up, on a baking sheet. Drizzle with olive
Showing some love for the
beleaguered Brussels sprout Soy-Glazed Brussels Sprouts
Brussels sprouts will absorb the flavors
that surround them. Marinating them is
one way to reintroduce the vegetable to
those who are leery.
6 cups thinly sliced Brussels sprouts
1 cup thinly sliced onion
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon balsamic vinegar
Preheat oven to 450 F. Prepare Brussels
sprouts (see “Prep techniques”). Cut them
into thin slices. Toss Brussels sprouts,
onion, soy sauce and sesame oil together
in a large bowl until well coated. Spread
mixture in a single layer on a baking sheet
lined with parchment paper. Bake 15 minutes, or until tender. Remove from oven
and sprinkle balsamic vinegar on top. Toss
and serve. Serves 4 to 6.
Recipe courtesy of Jeanette Chen, Costco
member and blogger at http://jeanettes
for your table
oil and sprinkle with sea salt and pepper.
Roast for 20 minutes or until tender. Serves
up to 4.
Easy additions: Minced garlic, thyme,
chopped onions or seasoning salt (such as
Johnny’s) instead of salt and pepper. Cheese
and bacon variation: Line baking sheet with
parchment paper. After preparing the original
recipe, add chopped, cooked bacon and a
handful (or more) of shredded cheddar
cheese a minute or two before removing
sprouts from oven. Remove, toss and serve.